Chicken Apple Sausage
1 (12 oz) pack apple sausage chicken
1 cup grape tomatoes
1 red bell pepper, cut into strips
2 cups broccoli florets
1 red onion, diced
1 zucchini, diced
¼ tsp red pepper flakes
1 Tbsp Italian seasoning
garlic salt, to taste
1 Tbsp olive oil
Preheat the oven to 400°F. Add the vegetables to a prepared sheet pan and drizzle with olive oil. Mix the spices together, then sprinkle them over the vegetables. Cut the sausage into small pieces, add to the sheet pan, and bake for 20 minutes.
Salmon with Vegetables
4 filets salmon
1½ lbs baby gold potatoes, halved
1 bunch asparagus, ends trimmed
2 Tbsp olive oil
1 tsp salt
½ tsp black pepper
Honey Mustard Glaze:
1 Tbsp Dijon mustard
1 Tbsp whole grain mustard
2 Tbsp honey
Preheat the oven to 400°F. Combine and stir the two mustards and honey, and set aside. Place the potatoes and asparagus on a prepared sheet pan and pour the olive oil over top, toss to coat, and season with salt and pepper. Add the salmon filets to the sheet pan and spoon the honey mustard glaze on top to coat and bake for 12 minutes. Remove the pan, flip the potatoes and asparagus, and return to the oven for 8-10 minutes until the potatoes are cooked through and the salmon is done to your liking.
Spicy Thai Sweet Chili Shrimp
12 oz shrimp, shelled and deveined
1 red bell pepper, cut into 1” chunks
2 cups snow peas
1 Tbsp olive oil
salt and pepper, to taste
½ cup Thai Sweet Chili Sauce
½ lime sliced scallions, for garnish
Preheat the oven to 450º F. Drizzle vegetables with the olive oil and sprinkle with salt and pepper. Toss to coat and transfer the veggies to a prepared baking sheet. Spread them out evenly, creating room in the center for the shrimp. Place the shrimp in the middle of the baking sheet and sprinkle with salt and pepper. Bake for 10 minutes, or until the shrimp is cooked through, opaque, and the veggies are tender. Remove from the oven and brush a generous amount of the Thai Sweet Chili Sauce over the shrimp. Sprinkle the shrimp with sliced scallions and spritz with lime juice.
Hawaiian Chicken
1 lb chicken, cut into bite-sized pieces
2 cups pineapple, cubed
1 red bell pepper, diced
1 green bell pepper, diced
2 sweet potatoes, peeled and diced into 1” cubes
1 Tbsp toasted sesame oil
1 tsp canola oil
1 Tbsp brown sugar
1 Tbsp unsweetened shredded coconut
1 Tbsp lime juice
Preheat the oven to 400º F. Place chicken, pineapple, peppers, and potatoes onto a prepared baking sheet. Drizzle with sesame oil and canola oil; sprinkle with sugar and season with salt and pepper. Toss to coat all ingredients. Roast in oven for 15 minutes; stir and return to the oven for an additional 10 minutes or until lightly browned and chicken is cooked through. Sprinkle coconut and drizzle with lime juice before serving.
Chicken Fried Rice
3 Tbsp sesame oil, divided
4 cups cold cooked jasmine rice1 cup frozen peas and carrots mix, thawed
1 small onion, diced
2 cloves garlic, minced
2 large eggs, beaten
¼ cup soy sauce2 green onions, sliced
1 tsp sesame seeds
salt and pepper, to taste
Preheat the oven to 400°F. Spread 2 Tbsp of sesame oil over a large sheet pan and spread the rice evenly across the pan. Add the peas and carrots, onion, and garlic over the rice. Drizzle with the remaining 1 Tbsp of sesame oil and season with salt and pepper. Bake for 10-12 minutes. Remove from the oven and create a well in the center of the rice mixture. Pour the beaten eggs into the well. Stir gently to scramble the eggs and mix them into the rice. Return the pan to the oven and bake for an additional 5-7 minutes until the eggs are cooked through. Remove from the oven and stir in soy sauce, green onions, and sesame seeds before serving.
Steak and Vegetables
1½ cups cauliflower, cut into small pieces
1½ cups broccoli, cut into small pieces
1½ cups carrots, sliced
1½ tsp canola oil
½ tsp onion powder
½ tsp thyme
½ tsp rosemary
½ tsp paprika
½ lb beef strip loin steak
2 Tbsp plain yogurt
½ tsp water
¼ tsp minced garlic
¼ tsp Dijon mustard
Preheat the oven to 400°F. Mix yogurt, water, garlic, and mustard to make aioli; set aside. Toss vegetables with oil and seasonings, spread onto a prepared baking sheet, and roast for 12 minutes. Sear the steak for two minutes per side in a skillet over medium-high heat. Move vegetables aside and place steak in center; roast 4–6 minutes. Rest the steak for 5 minutes, then slice it thinly. Serve drizzled with garlic aioli.
Bruschetta Chicken
4 chicken breasts
16 ozs baby red potatoes, halved
2 Tbsp olive oil
3 cloves garlic, minced
1 tsp thyme
½ tsp oregano
½ tsp basil
⅓ cup Parmesan, freshly grated4 oz fresh mozzarella cheese, cut into 4 slices
salt and black pepper, to taste
bruschetta:
2 cups cherry tomatoes, halved
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 cloves garlic, minced
¼ cup basil leaves, chiffonade
salt and black pepper, to taste
Preheat the oven to 400°F. To make the bruschetta, combine all ingredients in a medium bowl; season with salt and pepper, to taste, and set aside. Season chicken with salt and pepper, to taste. Place chicken and potatoes on a prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil, and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top the chicken with mozzarella during the last 10 minutes of cooking time. Serve immediately, topped with bruschetta.